A study conducted in Poland suggests that shovelling down potato chips may increase the risk of heart disease.
Lead researcher Marek Naruszewicz points out that acrylamide from foods may increase the risk of heart disease.
Naruszewicz revealed that acrylamide has been linked previously to nervous system disorders and possibly to cancer.
The researcher said that after ingesting large amounts of potato chips providing about 157 micrograms of acrylamide daily for four weeks, the participants had adverse changes in oxidized LDL, inflammatory markers and antioxidants that help the body eliminate acrylamide-all of which may increase the risk of heart disease.
Naruszewicz conceded that additional research was needed in long-term studies of people consuming typical amounts of acrylamide.
Meanwhile, in the study paper, the researcher has suggested that FDA and the food industry continue to decrease acrylamide in foods by improving food processing technologies.
FDA reports that acrylamide is particularly high in potato chips and French fries.
Dr. Mary Ann Johnson, a spokesperson for the American Society for Nutrition, said: "Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries, choosing a variety of fruits, vegetables, whole grains, and low fat meat and dairy products, and quitting smoking, which is a major source of acrylamide."
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